Recipes

Don’t you hate those internet recipes with the book length introductions? So let’s get straight to the point. It’s hot, there’s a lot too worry about in this world and you need a cocktail. You need to make the Pegu Club your official summer libation.

Shake with crushed ice, strain and serve in a martini glass with a slice of lime. The Angostura bitters will give the drink a pleasant, pink tinge and a flavor reminiscent of grapefruit.

Yes we’ve blogged about this vintage cocktail before. But I’ll repeat the backstory now that you’ve proved yourself to be one of the freaks who like to read verbose internet recipes. This was the house cocktail in the 1920s at Burma’s Pegu Club, a gentleman’s establishment for British Army officers and government officials. The cocktail faded into obscurity only to be revived during the heady early years of the vintage cocktail revival of the aughts. The cocktail went viral and even inspired a new Pegu Club in New York.

The recovery journey for open heart surgery involves three things: pain killers, a recliner and a flat screen television. Thanks to our new TV’s ability to access the internet, we’ve fallen into a deep and unlikely YouTube hole: Jas. Townsend and Son’s 18th century cooking videos.

Jas. Townsend and Son is the most unlikely business I can imagine. They manufacture and sell 18th century clothing, cookware, camp equipment and housewares though a brick and mortar shop in Pierceton, Indiana. Founder James John Townsend is one of the most prolific and accomplished YouTubers I’ve encountered. His cooking videos feature professional lighting and sound (rare in the YouTube universe) and look like something PBS would (should?) make. And Townsend has produced over 500 videos giving Kelly and I a chance to spend many evenings catching up on the finer points of pemmican, hardtack and pickled smelt.

Neither of us are historical reenactors, though Kelly sometimes accuses me of trying to relive the 1990s. But you need not be into historical reenactment to appreciate Townsend’s well researched videos. You can tell he’s having a good time making them too.

Kelly wanted me to highlight the portable soup video I embedded above. And note that it’s just one of four videos on portable soup! There’s also a fascinating series on 18th century breads. If Townsend’s video output isn’t enough for you he’s got a website containing the recipes and videos called Savoring the Past. Does Townsend sleep? I’m glad he doesn’t because we’ve both been enjoying his creative output.

And, lastly, a note on Kelly. She thanks you all for your kind comments, thoughts and prayers. Getting over a surgery like this is no picnic. It’s more akin to eating hardtack and suet by the side of a meager fire (thank you Townsend and Son for the metaphor). It will be awhile before Kelly can blog again but she wants me to tell you how much she appreciates your support.

If you’ve got canned goods on hand, this is a super fast and easy solar oven recipe. It’s also very much like many a quick bean-based stews I’ve thrown together on the stove top over the years. If you don’t have a solar oven, or if its cloudy outside, you can certainly make this on the stove. I’ll add notes about that at the end.

This recipe comes from the Solavore recipe collection, which is the best collection of solar recipes I’ve found on the internet. I’ve found you have to be really careful with random solar recipes found on the internet–well, you need to be cautious with any recipe found on the internet, but since I’m new to solar cooking my radar that tells good recipes from bad is impaired. Witness a truly appalling, chalky, brick-like cornbread I made a couple of weeks ago, following instructions found on some random prepper type site.

Inedible solar cornbread. I shudder in remembrance.

Meanwhile, even if I haven’t loved every recipe I’ve tried at the Solavore site, none I’ve tried are technical failures.

It is simply onion, carrot, garlic and can of chickpeas and a can of tomatoes and some spices. You just dump these all into one pan, stir them up, cover the pan and leave it in a solar cooker for 3 or 4 hours.

The ingredients are so basic that you can likely pull this out of your pantry right now. If you have fresh cooked beans or your own canned tomatoes it would be all that much better, but this is a good recipe for busy days.

The resulting stew is comfort food, spicy and sweet. My one critique is that it is perhaps a little too sweet. It calls for raisins or currants, and I used raisins. The raisins ended up being preternaturally sweet–perhaps due to the slow cooking? They’d be fantastic in a bread pudding, but I found them overwhelming in this dish. Perhaps if I’d made the dish more hot-spicy that would have counterbalanced the sweetness. But at any rate, next time I will either leave out the raisins or sub them with something a little more tart, like chopped dried apricots.

If you don’t have a solar oven all you’d have to do to adapt this recipe is start by sauteing the onions and garlic and carrots till they soften, then add in canned chickpeas and tomatoes and spices. Bring to a simmer and cook, maybe covered, until everything is hot and the beans have softened a little and the flavors have had time to blend: approximately 1/2 hour. Add a little broth or water if things are looking dry in the pan.

Straight up veggies are perhaps the easiest thing to cook in a solar oven, and may be a good way to get started if you are a little intimidated by solar cooking

Sun oven proponents claim that sun ovens cook veggies better than any other device, because they can be cooked dry, and the slow heat brings out their flavor. This is true to some extent.

This is what I’ve learned about sun oven veggies. The cooking results are analogous to steaming. Vegetables which do well with steam cooking do well when tossed into a sun oven. Now, some people may counter that all veggies do well when steamed. Many people eat most of their veggies steamed as a matter of course. I do not. I rarely steam my food. I think most vegetables do better when they lose water and caramelize a bit (e.g. cauliflower , carrots, Brussels sprouts, zucchini) I’m a big fan of roasting and sauteing vegetables, and only like a few vegetables in their steamed form.

Brussels sprouts and cauliflower before cooking

The same after. Not a failure, exactly, but just …bland and wet, as steamed vegetables always taste to me. Note the color of the cauliflower. That is not oven-browning, but rather the slight discoloration that some vegetables pick up in the solar oven. The color of the Brussels sprouts is due to a Schiracha sauce, which did not counterbalance their mushy Brussel-sproutsness. These guys have to be roasted, IMHO

So you can see this is all going to be a matter of taste, but be assured you can cook any vegetable a solar oven, and if steaming is one of your favorite cooking methods, you’re in luck.

Generally speaking you just throw any veggie in a covered pan and let them steam in their own juices. In some cases it helps to add a smidge of water to bottom of the pan.

Vegetables which I give my personal seal of approval for solar oven cooking are, for me, those vegetables I happily eat steamed. These foods also happen to be very summery vegetables, well suited to backyard entertaining and as companions to grilled foods:

Potatoes

Artichokes

Corn on the cob

Baked potatoes and lentil stew

HOW TO:

Baked Potatoes

This is the easiest of the easy. Just wash off a couple of big russets and tuck them into a covered pan. Potatoes cook in about 4 hours when temps are approximately 250-300 F. This will vary, of course, depending on potato size and oven temp. Stab the potatoes to test for doneness. Don’t be afraid to leave them in there as long as it takes for them to be truly done. They won’t burn.

Erik and I have re-discovered the baked potato craze of our high school days, where you could go to the mall and get a baked spud with any variety of unhealthy things piled on top of it. We’ve been making southwest style potatoes piled with black beans, salsa, cheese and sour cream.

Corn on the Cob

You don’t need to shuck the corn. You don’t need to soak the husks. You don’t even need a covered pan. You can just put some ears on the floor of your oven (or on a tray). You can tuck them around pans cooking other things. I’ve even heard you can also pile them up, fill the whole oven with cobs. I’ve not done this, so don’t know how that would effect cooking times.

But if you put in a single layer of corn on the cob, husks intact, into a pre-heated oven and cook it around the 250F mark, the corn will be ready to eat in an hour. It’s that easy. If your corn is truly fresh and sweet, it can and should be eaten almost raw, so don’t overcook it.

To get the silk off, cut off the stem end grab hold of the silk and and sort of squeeze from that end, toward the cut end. You should be able to get the corn to disengage from the husks pretty cleanly.

My favorite way to eat corn on the cob is Mexican style, which involves buttering the cob then smearing mayo on it, then sprinkling it with chili powder, salt and a squeeze of lime.

Artichokes

Artichokes have been more of an adventure, but a good adventure. I’ve not been able to find instructions I like for artichokes in the sparse online world of solar cooking resources.

The first round of artichokes I cooked looked like a failure but were actually successful. What I did that time was simply throw them in a covered pot and left them for 2 hours at around 250F.

When I went to check on them, I was appalled to see that they’d turned brown. They looked roasted. Their outer leaves were dried out and hard.

But I took them inside and tried one of those crispy outer leaves. The flesh at the base was succulent and sweet, even extra artichoke-y in flavor. In short, really good! I devoured that artichoke, brown and crispy as it was.

I theorized that it was over-cooked. Perhaps it had been done cooking, and still pleasantly soft, after an hour. I hadn’t checked at the one hour mark, so I didn’t know. I tried another round.

Not so. At one hour a stab test to the base proved artichokes need more cooking time. But they’d already started browning. Some vegetables discolor when cooked in solar ovens. Seems artichokes are one of those vegetables.

While the crispy form of the artichoke is very edible, I found a work around for this. Just pour about 1/4 inch of boiling water into the bottom your cooking pot before setting the choke out in the oven. (You may be able to start with cold water, but I used hot water to jump start the process.) The steam produced by this water keeps the artichoke leaves softer, and lessens the browning somewhat, makes the final product look more like a “normal” cooked artichoke.

So, to recap, make artichokes by cooking them in a covered pan at around 250F for around 2 hours. It helps to cover the bottom of the pan with hot water, to produce steam, to keep the artichoke leaves softer. If you forget, it will still be edible. Test by stabbing the stem end with a fork. It should be very tender. Don’t be afraid to extend the cooking time, as an al dente artichoke is no fun. You won’t overcook it.

My next step will be to add garlic cloves to the steaming water to see if that infuses the artichokes at all.

If you are looking for more solar recipes, I’d point you toward the Solavore website. They have an archive of sweet and savory recipes.

Root Simple is about back to basics, DIY living, encompassing homegrown vegetables, chickens, herbs, hooch, bicycles, cultural alchemy, and common sense. We’re always learning, figuring stuff out, taking advantage of the enormous smarts of our friends and our on-line community, and trying to give some of that back in turn. Root Simple is a gathering place for everyone. Welcome.

Root Simple is about back to basics, DIY living, encompassing homegrown vegetables, chickens, herbs, hooch, bicycles, cultural alchemy, and common sense. We’re always learning, figuring stuff out, taking advantage of the enormous smarts of our friends and our on-line community, and trying to give some of that back in turn. Root Simple is a gathering place for everyone. Welcome.